Nihari is a popular slow-cooked meat stew originating from the Indian subcontinent, Pakistan, Asian. It’s known for its rich, aromatic flavors. Here’s a traditional recipe for Nihari:

Ingredients:

– 1 kg bone-in beef (preferably shank or stew meat)

– 1/2 cup ghee or clarified butter

– 2 onions, finely sliced

– 2 tablespoons ginger-garlic paste

– 2 tablespoons Nihari masala (available at Indian/Pakistani grocery stores)

– 2 teaspoons red chili powder

– 1 teaspoon turmeric powder

– 1 teaspoon ground coriander

– Salt to taste

– 8 cups water

– 1/4 cup wheat flour (optional, for thickening)

– Fresh ginger, thinly sliced (for garnish)

– Fresh cilantro leaves (for garnish)

– Fresh green chilies, sliced (for garnish)

– Lemon wedges (for serving)

– Naan or rice (for serving)

Instructions:

1. In a large pot or Dutch oven, heat the ghee over medium heat. Add the sliced onions and cook until golden brown.

2. Add the ginger-garlic paste to the pot and sauté for a minute until fragrant.

3. Add the beef to the pot and cook until it is browned on all sides.

4. Add Nihari masala, red chili powder, turmeric powder, ground coriander, and salt. Mix well to coat the meat with the spices.

5. Pour in the water and bring it to a boil. Once boiling, reduce the heat to low and cover the pot.

6. Allow the meat to cook on low heat for 4-6 hours until it becomes tender and the flavors develop. You can also use a slow cooker for this step.

7. If desired, mix wheat flour with a little water to form a smooth paste and add it to the pot to thicken the gravy. Cook for an additional 15-20 minutes.

8. Taste and adjust the seasoning if needed.

9. Serve the Nihari hot in bowls, garnished with fresh ginger slices, cilantro leaves, and green chilies.

10. Serve with naan or rice on the side and lemon wedges for squeezing over the stew.

Nihari is traditionally enjoyed as a special dish for breakfast or brunch. Its rich and flavorful broth pairs well with naan or rice.